This soup is SO TASTY. It’s probably my favorite! It’s comforting and creamy. I love using my hand blender to puree soups right in the pot. If you don’t have one just use a normal blender or food processor – just make sure you let the steam escape or the lid might go flying!
I adapted this recipe from one I found off All Recipes. The original used dairy products.
1/8 cup Olive Oil (can be less, whatever you want, but it’s a big pot of soup)
2 large sweet potatoes, peeled (if desired) and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth
Heat oil in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
This makes a good sized pot of soup! I have been meaning to freeze some, but we always end up eating it all up during the week. I would think it will freeze well.